{Recipe} – Baby Leek, Ricotta and Lemon Tart

November 23, 2011 by flyingdrunkenmonkey

November 05, 2011,022

Another recipe from my week of “gourmet” meals. This recipe was also from the Gourmet Traveller Magazine’s Annual Cookbook 2012.

I love a good quiche and so thought this sounded nice. I got most of the ingredients from the farmers market; there was no baby leeks so I got the smallest leeks they had.

It was my first time working with fillo pastry and I seemed to have forgotten everything I had heard about how hard it is to work with! I certainly remembered everything I had heard once I started working with it. I think I’ll stick with shortcrust or puff from now on.

It took longer to cook than what the recipe said. I’m not sure if this was because of my oven or perhaps it was actually cooked and I didn’t realise.

However, the end result was yummy! It’s very creamy and tart, the leek gives a nice flavour and the lemon gives a little zing. I wouldn’t mind trying it with a different type of pastry next time.

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  1. Kazza says:

    Why is thiscalled a Baby Leek, Ricotta and Lemon Tart..When there is no ricotta cheese in the ingredients.

    Cheers Kazza

    • Cassie says:

      I wondered that myself. On the website it is not called Ricotta but in the cookbook it is (I double checked before posting). The only thing I can think is that the texture and flavor ends up being very similar to ricotta. Either that or someone stuffed up when making the cookbook.

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